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Asparagus with White Truffle Aïoli

Yield Makes 8 servings


  • 1 garlic clove
  • 2 egg yolks*
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 tablespoons white truffle oil
  • 1 cup olive oil
  • 3 pounds fresh asparagus
  • Garnish: lemon zest

How to Make It

  1. Pulse garlic clove in a food processor or blender 3 to 4 times or until chopped. Add egg yolks, lemon juice, salt, and pepper; process until smooth, stopping to scrape down sides. With processor running, gradually add truffle oil and olive oil in a slow, steady stream, processing until thickened.

  2. Snap off tough ends of asparagus spears. Cook asparagus, covered, in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process, and drain. Arrange asparagus on a serving platter. Garnish, if desired. Serve with aïoli.

  3. *One-fourth cup egg substitute may be used in place of the egg yolks. Two tablespoons warm water may be added to thin aïoli.

The Catering Company, Chapel Hill, North Carolina